H. O. Hulting and S. D. Kelleher, “Surimi Procedding from Dark Muscle Fish,” In: J. W. Park, Ed., Surimi and surimi seafood. Marcel Dekker, Inc, New York (USA), 2000, pp. 59-77.

has been cited by the following article:

• TITLE: Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

  AUTHORS: Elena Sánchez-Zapata, Mahassine Amensour, Rosa Oliver, Evangélica Fuentes-Zaragoza, Casilda Navarro, Juana Fernández-López, Esther Sendra, Estrella Sayas, José Angel Pérez-Alvarez

  KEYWORDS: Dark Muscle, Tuna Fish, Haemopigments, Myoglobin, Heme Iron, Physicochemical Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.1, January 24, 2011

  ABSTRACT: Dark muscle from yellowfin tuna is an important edible fish by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the characteristic of this by-product. Myoglobin concen- tration in tuna dark muscle is high (9650.12 mg/kg). Total iron in tuna muscle was 32.11 mg/kg, higher than other animal foods like veal or pork, and heme iron concentration was 23.56 mg/kg (73.38% of the total iron), indicating a high bioavailability of heme iron in dark muscle from yellowfin tuna, which is a nutritional advantage. As for the techno- logical properties, yellowfin tuna dark muscle had a water holding capacity of 8.37 g water/g and oil holding capacity of 8.11 g oil/g. This indicates that tuna dark muscle has possible applications to elaborate products, such as emulsion- ated foods or cooked products, so its industrialization is possible.